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How to Make Peach Jam with Amaretto Liqueur - A Step-by-Step Guide

Nothing tastes quite like summer more than the sweet, juicy flavor of ripe peaches. And what better way to enjoy them year-round than by preserving their deliciousness in a homemade peach jam? This recipe for Peach Jam with Amaretto Liqueur not only captures the essence of fresh peaches but also adds a rich, almond-flavored twist with the addition of amaretto liqueur.

Whether you’re a seasoned jam maker or a novice in the kitchen, this recipe is a simple and delightful way to savor th...

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Ingredients

  • 4 ½ cups finely chopped, peeled peaches
  • 2 tablespoons lemon juice
  • 3 cups sugar
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
  • ⅓ cup amaretto liqueur, or more to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Servings: 90
  • Yield: 5 half-pint jars

  • Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
  • Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
  • Remove from heat and stir in amaretto liqueur.
  • Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    • Nutrition

    31 cal.

    • Sodium: 0mg
    • Total Carbohydrate: 8g
    • Total Sugars: 8g
    • Vitamin C: 3mg
    • Calcium: 1mg
    • Potassium: 3mg

    Categories

    Fruit preserve recipes
    Canning recipes
    Breakfast spread recipes